Instant coffee: spray vs freeze drying
The two main industrial methods for producing instant coffee—spray drying and freeze drying—and how they differ in process, cost, and flavor preservation.
Flavor compounds
Supercritical CO2 decaf
How the supercritical CO₂ process removes caffeine from green coffee beans using pressurized carbon dioxide, balancing efficiency and flavor preservation.
Swiss Water Process fundamentals
How the Swiss Water Process removes caffeine from coffee beans using water and activated carbon, preserving flavor without chemical solvents.
Decaf vs regular outcomes
How decaffeinated coffee compares to regular coffee in terms of health effects, flavor, and suitability for different individuals.
Equilibration and resting periods
This topic explains equilibration and resting periods in parchment coffee storage, how they stabilize moisture and flavor, and why they are essential before hulling and export.